Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies

 

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Finally! Pumpkins have arrived to Norway. First it was only the butternut pumpkin/squash which does not taste like a squash at all. It tastes much more like a pumpkin, and that’s why I will not refer to it as squash in my cookies. That just sounds so wrong.

 

However, as I googled pumpkins, I found out that regular Halloween pumpkins are also squash – what? I feel like my life is a lie. Just like the fact that a tomato is a fruit. But as Miles Kington say:

 

knowledge is knowing that tomato is a fruit, wisdom is not putting it in a fruit salad.

 

Knowledge is knowing that pumpkins are squash, wisdom is not exchanging spaghetti squash with butternut or pumpkins. I will however treat butternut and pumpkin as the same. Both work well in soups, in lattes and – *drumroll* – in cookies!

 

Pumpkin Snickerdoodle Cookies

 

Butternut has this sweet, nutty taste like a regular pumpkin. And this is why it works so great with spices such as cinnamon, cloves, nutmeg, allspice and ginger. You know what they call this mix? Pumpkin Pie Spice. Yup. Shocker.

 

Aand let’s talk about snickerdoodles. A simple cookie rolled in cinnamon and sugar. The term might not be widely known in other countries but Canada and the United States, but cinnamon and sugar is a winning combination everywhere. There is absolutely no reason that these two cookies shouldn’t mix well.

 

So why don’t we?

 

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies

 

These cookies might be the pinnacle of comfort food. To me, comfort food is all about rich flavors that go well with the cooler weather and the melancholy mood. To find sweet treats that will pair well with my rich hot chocolate and comfy pants. And these are it. Cinnamon, nutmeg, allspice – Fall and Winter. Pumpkins – the one ingredient everyone goes nuts after whenever August ends and September colors set in the trees. The air gets crisper, the nights longer and the sweaters larger. And pineapples and mangos are exchanged to pumpkins and cinnamon.

 

Pumpkin Snickerdoodle Cookies

 

This recipe is adapted from If You Give a Blonde A Kitchen. Cookies are supposed to be easy to put together, and these are no exception! In a medium bowl, whisk together flour, cornstarch, baking powder, salt, cinnamon, nutmeg, allspice and ground ginger. Set aside.

 

In another bowl, use a hand mixer (or electric stand mixer) and beat together butter, granulated sugar and brown sugar on medium speed until just combined. Around 30-45 seconds. Mix in the egg yolk, then the pumpkin puree and vanilla. Mix until just combined.

 

Reduce the speed to low and slowly start adding the dry ingredients to the wet mixture. Mix until combined, cover with a plastic wrap and refrigerate for at least 1 hour. You can refrigerate it up to 24 hours in advance, but it might be easier to roll if you take it out 15 minutes before you start rolling the dough.

 

Pumpkin Snickerdoodle Cookies

 

I like to pre-heat the oven to 190C (350F) when I’m finished with the dough, so as the oven is really nice and hot whenever my cookies are ready to go in. Line a baking sheet with parchment paper. While you wait, you can make the snickerdoodle coating. Because I was in the festive corner, I replaced cinnamon with a pumpkin spice mix I had made earlier, but you can use just cinnamon if you want. Whisk together the sugar and spice mix. If you want, make the pumpkin pie spice (just mix together), save the rest for later, because you will want to use it again and again!

 

Scoop a generous tablespoon (but not too generous!) of dough and shape it into a ball. Roll the ball in the snickerdoodle coating, make sure to evenly distribute it. Set the ball on to the prepared baking sheet and repeat with the remaining dough. Space them around 5 cm (2.5 in) apart.

 

Bake in the preheated oven for around 12-14 minutes depending on the size of the cookies. I had made mine slightly on the bigger side (25 cookies) and they needed 14 minutes. However, I think they would be even better if they were somewhat smaller, maybe 33-35 cookies. Cool on the baking sheet for about 5 minutes, and then transfer to a wire rack to cool completely.

 

As if you could wait until they are completely cooled. I couldn’t. And now they’re all gone. Maybe you should double the recipe! I certainly will next time, they were super popular at my place.

 

Other easy comfort food that go very well with the cooler, crisper weather:

Tell me what you think of this recipe, either in the comment section below or tag me @thegingerwithspice or #gingerwithspice on Instagram. And don’t forget to Pin it for later!

 

Dig in!

 

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Print Recipe
Pumpkin Snickerdoodle Cookies Yum
Sweet, nutty pumpkin paired with cinnamon, cloves, ginger, nutmeg and allspice. Chewy, moist cookies with a sweet sugar coating. This is the pinnacle of Fall and Winter comfort food.
Pumpkin Snickerdoodle Cookies
Course Sweets
Cuisine American
Prep Time 1 + 10 hour and minutes
Cook Time 12-14 minutes
Servings
cookies
Ingredients
Pumpkin Cookies
Snickerdoodle Coating
Pumpkin Pie Spice
Course Sweets
Cuisine American
Prep Time 1 + 10 hour and minutes
Cook Time 12-14 minutes
Servings
cookies
Ingredients
Pumpkin Cookies
Snickerdoodle Coating
Pumpkin Pie Spice
Pumpkin Snickerdoodle Cookies
Instructions
  1. In a medium bowl, whisk together flour, cornstarch, baking powder, salt, cinnamon, nutmeg, allspice and ground ginger. Set aside.
  2. In another bowl, use a hand mixer (or electric stand mixer) and beat together butter, granulated sugar and brown sugar on medium speed until just combined. Around 30-45 seconds. Mix in the egg yolk, then the pumpkin puree and vanilla. Mix until just combined.
  3. Reduce the speed to low and slowly start adding the dry ingredients to the wet mixture. Mix until combined, cover with a plastic wrap and refrigerate for at least 1 hour. You can refrigerate it up to 24 hours in advance, but it might be easier to roll if you take it out 15 minutes before you start rolling the dough.
  4. I like to pre-heat the oven to 190C (350F) when I'm finished with the dough, so as the oven is really nice and hot whenever my cookies are ready to go in. Line a baking sheet with parchment paper.
  5. While you wait, you can make the snickerdoodle coating. Whisk together the sugar and 1 tbsp of pumpkin pie spice or just cinnamon. If you want, make the pumpkin pie spice (just mix together), save the rest for later, because you will want to use it again and again!
  6. Scoop a generous tablespoon (but not too generous!) of dough and shape it into a ball. Roll the ball in the snickerdoodle coating, make sure to evenly distribute it. Set the ball on to the prepared baking sheet and repeat with the remaining dough. Space them around 5 cm (2.5 in) apart.
  7. Bake in the preheated oven for around 12-14 minutes depending on the size of the cookies. I had made mine slightly on the bigger side (25 cookies) and they needed 14 minutes. However, I think they would be even better if they were somewhat smaller, maybe 33-35 cookies. Cool on the baking sheet for about 5 minutes, and then transfer to a wire rack to cool completely.
  8. As if you could wait until they are completely cooled. I couldn't. And now they're all gone. Maybe you should double the recipe! I certainly will next time, they were super popular at my place.
Recipe Notes

Author: Stine Mari from Ginger with Spice

Adapted from: If You Give a Blonde a Kitchen

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